1912 February Breakfast Menu: Fried Apples and Sausages, Rye Muffins, Fried Potatoes, Corn Meal Mush

Woman's World Cookbook (1922) 

1912 February Breakfast Menu

The Home Science Cook Book (1912)
Mary J. Lincoln and Anna Barrows

CORN MEAL MUSH

BAKED APPLES STUFFED WITH SAUSAGE

RYE MUFFINS

FRIED POTATOES

COFFEE

Corn Mush or Hasty Pudding.

1 cup corn-meal

1 cup cold water

1 pint salted boiling water

Small quantity of white flour (if needed)

Mix one cup of corn-meal with one cup of cold water and stir into one pint of salted boiling water. If the meal is very coarse add a small quantity of white flour to make a smoother mass for slicing. When thick place in a steamer and cook for several hours. A cup of corn-meal (costing one cent) cooked for several hours will fill a brick-loaf bread pan with mush. The pan should first be rinsed with cold water and the surface of the mush afterward smoothed with cold water. When cold this is a solid mass ready to cut in slices and fry. Other cereals may be prepared in the same way. Baking powder cans may be used for molds. 

Fried Apples and Sausages.

Apples

Sausages

Core apples without paring, and cut crosswise in half-inch slices. Roll in flour if very juicy. Fry or bake with pork chops or with sausages. Or dip in melted sausage fat, put in a shallow pan, and toast one side, and then turn and brown the other under the gas broiler. 

Rye Muffins.

1 cup rye meal

1 cup white flour

2 tsp baking powder

½ tsp salt

1 tbs sugar

1 egg, beaten

1 cup milk

Sift together one cup each of rye meal and white flour, two teaspoons of baking powder (or one of cream of tartar and one-half of soda), one-half teaspoon of salt, and one tablespoon of sugar. Mix with one beaten egg and one cup of milk.

French Fried Potatoes.

Potatoes

Fat to fry

Salt

Wash and pare and cut lengthwise in slices, then in strips, one-fourth inch through or larger. Soak in cold water for several hours. Wipe dry and fry in deep fat a few at a time until brown. Drain on paper and sprinkle with salt.